Eggless Vegan Carrot Cake Cupcakes

"This carrot cake tastes just like the real thing. Frosted with icing, you'd never know the difference."
 
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photo by free-free photo by free-free
photo by kiwidutch photo by kiwidutch
photo by XxXxkittykat photo by XxXxkittykat
Ready In:
45mins
Ingredients:
11
Yields:
24 cupcakes
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ingredients

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directions

  • In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
  • In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  • Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
  • Mix well.
  • Add flaked coconut, nuts, or raisins if desired.
  • Scoop mixture into 24 cupcake liners.
  • Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
  • Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).

Questions & Replies

  1. can we substitute apple cider vinegar with lime juice and apple sauce with soy milk?
     
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Reviews

  1. This recipe is fabulous IF you read all the comments and incorporate the suggestions. My first attempt didn't rise and was dry.<br/><br/>The second time I added moisture (extra applesauce) and apple cider vinegar and it worked perfectly. <br/><br/>All the 5-star reviews contain modifications to the original recipe, so be sure to read them before you start baking.
     
  2. these were really good. Even when i left them in the fridge for 2 days they were still moist. I did have to add more water and some rice milk. My batter was really dry. And i also added some ap cider vinegar to make sure they rise.
     
  3. I actually would give thses a 4.5. The only think I thought was off, at least for my taste was the nutmeg. It was a little strong. Next time I will use only a 1/4 tsp instead. Very moist, and rose nicely while cooked. These do not rise too much though, so fill the pans about 3/4 the way full. Thanks for posting such a healthy snack.
     
  4. I soooo loved this carrot cake. I added another 1/2 cup of apple sauce. I also made a frosting of vegan margarine, coconut, icing sugar, lemon juice and vanilla essence. To die for! Even my male colleagues who oppose my vegan lifestyle liked it. Will definitely make it again!
     
  5. Super easy and delicious! I made these for a group 1st birthday party and the parents and babies devoured them! Not even the husbands minded that they were healthy, that is a strong compliment! I made basic cream cheese frosting with 4c powdered sugar, a splash of vanilla and an 8oz cream cheese.
     
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Tweaks

  1. Add an extra 1/2 cup applesauce and 1 tsp apple cider vinegar for moisture.
     
  2. These were super moist and tasty. I used splenda instead of sugar, whole wheat flower, and extra apple sauce instead of oil, and I added a bit of the pineapple juice to the batter.<br/>My Dad doesn't like anything healthy, but he said these were "ok", lol. <br/>My birds and dogs went crazy for it when I gave them a taste. (One is whining for more as I type).<br/>I sent some home to my Mom and she's packing it to eat on her car trip tomorrow.<br/>I'd love to find a recipe for sugar free cream cheese icing to go with these.
     
  3. excellent, full of flavor, and super easy to make!!! i loved these little gems both frosted and not! made just a few adjustments: 1. subbed 3/4 cup oil for the applesauce, because i can't find any down here in Guatemala 2. added a little extra freshly scraped cinnamon, per other reviewers' suggestions 3. added 1/3 cup shredded coconut 4. whirled some pineapple rings in a food processor because crushed doesn't exist here, either 5. added about 1/3 cup pineapple juice to the batter. they were fantastic!!!! ate them as-is the first couple days, then frosted the rest with a little orange zest in the icing and walnuts on top. YUM!!!
     
  4. Fantastic! Substituted apple sauce for the oil and used whole wheat flour only. Topped with Easy Pineapple icing (Recipe #187414) and a wedge of dried pineapple.
     
  5. These are wonderful! I made the following changes. Instead of 1/4 cup of oil, I used 3/4 cup of applesauce. The second batch, I was out of crushed pineapple, but had a can of mandarin oranges; The mandarin oranges have much more juice than the pineapple and made the muffins INCREDIBLY moist. That's a permanent change in my recipe - you gotta try it. I also added some allspice. Took these to my son's first grade class for his birthday and they were a huge hit. Thanks!
     

RECIPE SUBMITTED BY

A pre-med student who loves to cook and bake!
 
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